Embrace the sun-soaked flavours of the Indian coast with this delicious shortcut to paradise, Goan fish curry. An aromatic and tangy blend of beautifully balanced flavour, rounded off with notes of coconut. Served with light Basmati rice, coriander leaves and a lime wedge for the ultimate indulgence.
Ingredients400g skinned Fish, cut into 2cm chunks 200g prawns 120g Karimix Goan curry paste 1 white Onion, finely diced 180g fresh tomatoes, finely diced 800ml coconut milk (2 tins) 175g French beans 80g kale, chopped (stalks removed) 2-3 spring onions, finely sliced 25g fresh coriander Lime wedges Filippo Berio Classico olive oil, for frying | MethodFry the onions in a little oil over a moderate heat, until soft and slightly golden. Add 120g/4 tbsp Karimix Goan curry paste and continue to cook for a couple of minutes. The kitchen will smell wonderful. Add the diced tomato and continue to cook until almost all the liquid has evaporated. Add the coconut milk, turn down the heat and simmer for around 10 minutes. After 10 minutes, taste the sauce to check the seasoning. Once the sauce is ready, add the kale and then the beans and cook for another 3-4 minutes, until the beans are almost done. Add the chunks of fish and prawns and continue to simmer gently for 2 minutes. Remove the curry from the heat, pop a lid onto the pan and leave to rest for 5 minutes. Serve with Basmati rice and garnish. |
Recipe courtesy of Somerset Foodie, and Karimix
